Low-carb leek and fauxtato soup

Recipe from: 24 July 2015
recipes, soup, banting

Ingredients 11
Time 00:15
  • 1
    large leek or 2 small leeks
  • 1
    small onion
  • a good glug of olive oil
  • 2
  • 1
    head of cauliflower, chopped into florets
  • 500
    free-range chicken stock
  • 1/2
    tinned cannellini beans (or you could use chickpeas, butterbeans or borlotti, cooked)
  • 1/2
    grated Parmesan
  • 1/4
    double cream or crème fraîche
  • salt and pepper to taste
  • fresh parsley for garnish



In a big, heavy-based soup pot bring the olive oil to a medium heat and sweat the chopped onions and leeks until soft, but not too caramelised.

Add the cauliflower, roughly chopped, and allow to cook gently with the onions and leeks.

Add the butter and allow a little caramelising to take place, but don’t let anything burn.

Don’t worry if the cauliflower isn’t cooked. Once the veg has a bit of colour on it, pour over the chicken stock, cover the pot with it’s lid and allow to simmer gently on a medium to low heat for about 10 minutes.

Meanwhile, rinse the beans thoroughly of their liquid from the tin and then add them to the soup.

Allow the beans to heat through for 3-4 minutes.

Using a fork, test the cauliflower to make sure it’s cooked, and if so, remove the pot from the heat.

Using a hand-held blender or liquidizer, blitz the soup until it’s a smooth, silky texture.

Add the cream, Parmesan cheese and season with salt and pepper to your liking.

Serve with a little dollop of cream or crème fraîche and some fresh parsley.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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Read more on: soup  |  banting  |  recipes

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